Abstract: 38 rice varieties which were widely cultivated nationwide were processed into dehydrated instant rice. The physiochemical properties of rice and dehydrated instant rice, sensory qualities of dehydrated instant rice and appropriateness of raw rice material were analyzed to determine the optimal rice varieties processed into dehydrated instant rice. The results showed that rice varieties, types and growing area related to qualities of dehydrated instant rice. Sensory qualities of dehydrated instant rice could be evaluated by amylase content, protein content and peak time of rice. The linear equations, regressed by physiochemical properties of rice, can describe sensory qualities of dehydrated instant rice with great fitting accuracy. Some kinds of indica rice from Guangdong and Yunnan province are perfect material for dehytrated instant rice because of better sensory qualities, such as nice mouthfeel, moderate viscoelasticity and faint odour.